I love these science videos so I can understand what is reason behind cooking it this way or other. But I have a question. You just said that you wouldn’t velvetise thighs… but why??? One thing to pick: other 2 are water based finishes and yours is fried in oil. Oh come on who wouldn’t prefer fried chicken over water finished. 😂
After seeing this video, I can clearly tell that although you might be cooks, neither of you are "professional chefs". You are confusing tenderising and velveting, which are two entirely different techniques. In this video, you mixed the two up by calling everything "velveting", without giving a clear explanation of either method, the reason being that neither of you know the difference. In addition, some of your reasons given, are completely off the mark. So full of BS.......
@@timstravellingwok our restaurant in which we head chef at, has come in the top 3 uk Street food outlets 2 years in a row, I’m a 5th generation Chinese chef, and velveting is the process of using ingredients to tenderise meat, tenderising is the process of making meat tender but any means necessary, ie, banging it etc, that fact you don’t know that says you’re the joke here, not us 😂😂😂😂
Reminder set! Looking forward to it, since I found the original velveting video I've been doing it since! Still people ask me how I get the meat so tender ❤
Another fantastic video guys. These sorts of tutorials really help people to understand how recipes work, rather than just blindly following steps 1, 2, 3, etc. 🤩
Thank you for another great video. As you have said it's the little things that all add up to make a large difference at the end when cooking, and you guys tell AND show us how it's done!! This is the only site I use for Chinese recipes and my hubby LOVES all of the dishes I have made with your instructions!! And yes I for one would love to have a video on velveting other meats too, as you said these little things are important!!
Thank you for sharing your expertise and knowledge with us. I enjoy the insights into the way industry changes its techniques over time, always so informative and interesting to learn.
We have just tried your curry sauce we ordered from your shop. Omg !What can I say... absolutely fantastic. I now see why it sells out all the time Keep up the good work
I've done the third way for ages now and always comes out amazing. great even on its own as well as used with sauces etc. thanks guys for all the useful tips and great vids. keep up the good work
I'm here. You responded to my previous comment on another video and are doing the vid so subscribed finally. I have way to many subscriptions, especially for food.
@@ZiangsFoodWorkshop You're most welcome, forgot to say make that vid as well with regards to velveting the other meats as well please good sir. Thanks very much
We use your method to velvet when cooking chow mein or basic stir frys, and it really makes your homemade food feel like a takeaway treat. You've given me so many tips, so keep it up.
Hi Chin and Choo. Thanks for making this for us. I noticed you came back to my comment on the chow mein video to give me the heads up for this video after I was one of the people that requested it how cool is that. I love you two and the things I'm learning from you. Another one of my food mysteries solved. 26 years of cooking and never found this info anywhere before I've joined the recipe vault and will be ordering your cookbook soon too. Keep going !!!!!
What an absolute game changer for me. Gave this a go last night, and worked perfectly. My quest for the ultimate Chinese curry continues, but this technique has brought me a step closer. Love the channel, keep them coming, and all the best to mum and dad.
These guys are amazing. I love Chinese food, who doesn't !. Having tried all sorts of recipes from books and TV and sauces or mixtures from Supermarkets in 40 odd years I have never made a meal that comes within a third of the taste of a take-away. I recently found these guys and followed their vids for Chicken Chow Mein and for the "quick" sweet n Sour sauce. Oh boy !!!!!. My wife seriously thought I had been to the take-away tonight when I cooked a Chicken Chow Mein !. A Big Up to the MSG Massive !. Thank you both so much, I hear crispy shredded Beef calling next.........
Great, informative video! I use your version all the time, its flawless. Not only does it use only a couple of ingredients, its quicker as there are fewer steps 👌
I just discovered your channel last night and I love it! The relationship between you and your mum is beautiful. Your mum makes me smile in every video I've watched and the recipes look delicious. I was wondering where I would be able to buy MSG for when I decide to try some recipes?
For the longest time avoided bi-carb, but recently tested it and OMG was a flavour explosion. All who tried my tester batch did & said the same thing (eyes widened, face smiled, voice said: Jeez that's like proper Take-Out!!). Aussies who can't afford dragon flour, try *_Mary Mack's Instant Batter Mix_* -- Makes similar puffy yum batter & double fries good❤
Since watching your videos I use your egg white method for my chicken and it’s o; another level Thanks for another great vid guys, would like to see how to make beef tender please 👍🏻👍🏻
I bought some Eastern Star curry powder from you and had it sent here to Australia. Today, I made chicken and mushroom curry using chicken after velfeting it. Wow, what a difference it made. I mixed baking soda with water and soaked for approx 4 hours, rinsed off, then boiled for 1 min, then fried before adding into the curry sauce. I'll be doing this everytime from now.
Hi lovely people I am so delighted to have found you both! I always thought that cooking 'proper Chinese food' was beyond me but I am inspired to be making your chicken Chow Mein tonight! Can I just enquire please about 'velveting' meat? Does it give the meat a slippery texture when eating? Thanks in advance and best wishes xx
I made a first attempt tonight but I was just using what I had which was frozen cooked chicken pieces and it was lush! Hubby approved and the next time I may even remember to put the beansprouts in.....thanks again.
Hi, great to see this summed up in one place. Thanks! Could you tell me where you get those squeezy bottles? I have been looking for those exact ones for years but have never been able to find them.
Hi, great video as always, and nice to understand some of the reasons, I already use your method all the time. The only question I have is why don't you velvet chicken thighs?
Liked, first of all! Everyone should do that if they took something or were entertained! Going to try this one 7:20, will leave in fridge overnight and cook tomorrow lunch time for a salad dinner. Not quite sure these flavours will work with salad cream over it but I'll give it a go 😁😁 I usually just cut slices, bicarb, rinse, poach, as you showed in other videos. Thanks!
Thanks very much for yet another really great video. I love your channel and you really explain the science between the why's/why nots in a scientific yet very simple way. Question related to the Ziang velveting method, should the ingredients be scaled up proportionally for more chicken (e.g. double the quantities for 2 chicken breasts)? Thanks. Dan
Your way of velveting is amazing 👏 Once I've cooked this, can I cool it and freeze it for making meals at a later date? I assume so, but I wanted to check as I have bought too much chicken Thanks
Great Chanel, I'm subscribed and thumbs up. I have a question, i cant find potato starch, but can find Tapioca starch, is that any good? Keep up the videos when you can. 👍🏻 Thanks
Just found your channel will have to subscribe now! the explaining rather than just telling us what to use is so helpful so Thankyou 🙏🏼 how much garlic powder potato starch etc do I use for your chicken velveting? Also would I use 4 x the amount for 4 breasts? Many thanks btw I adore your mum! 🥰
Excellent, informative video - as allways. One quick question, please. I love your beef, ginger and broccoli stir fry and prep enough of the beef to freeze for future use. Can I similarly prep your chicken in method three and freeze it? Thanks
Awesome. History, theory, techniques. Sadly I missed the live stream but never mind. I learnt loads regardless. Keep it coming! Did mum say moulcer (mouth ulcer)? I do hope so as I thoroughly approve of saving time by combining words (incremental improvement).
@ZiangsFoosWorkshop do you scale the amount of bicarb in the Ziang method IE 2/6 tsp for 2 chicken breasts and so on? Thanks keep up the great teaching.
You are right. The velveted chicken sticks to the wok and then it's a pain to clean and season the hot wok before going on so I'm going to try this and I'll cook the chicken in a non stick pan first and then add it to my carbon steel wok with the other ingredients. I will deglaze the chicken pan with a little rice wine or broth so I don't lose the fond and then add that to the wok, as well. Let's see how it turns out.
I've started adding 1/8t of sodium bicarbonate into my spice mix before cooking sliced chicken and about the same amount when marinating breasts for fried chicken burgers (usually over night). I always cooked the sliced chicken to the point it pulled apart easily (using the spring in the tongs), so the overall texture isn't much different, but it seems easier to hit that sweet spot with the bicarb added.
Great video, i have tried the last method when i did your chow mein with sauce video, i think i added a little too much garlic powder though😂 Would love to see the beef velveting video, but also could you include the most commonly used cut of beef/steak Many thanks
As said previously, i added too much garlic powder last time. Tonight i used that method and made the chicken and mushroom, and used the soak and rinse then poach method for a chow mein. Both great methods but i found your favourite method gave a more tender chicken.
